Spiced Coconut Carrot Cake Cupcakes

These carrot cake cupcakes get a fall makeover with lots of warming spices!

INGREDIENTS

🥕 1 cup flour

🥕 1 tsp baking powder

🥕 1/2 tsp baking soda

🥕 1 tsp ground cinnamon

🥕 1/2 tsp ground ginger

🥕 1/2 tsp ground cloves

🥕 1/4 tsp ground nutmeg

🥕 1/4 tsp ground cardamom

🥕 1/2 tsp salt

🥕 1/3 cup vegetable oil

🥕 2 large eggs

🥕 3/4 cup brown sugar

🥕 1/2 cup sour cream

🥕 1 tsp vanilla extract

🥕 1.5 cup shredded carrots

🥕 1 cup sweetened coconut flakes

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin tin with 12 liners.

2. Whisk together flour, baking powder, baking soda, spices and salt in a large bowl.

3. In a separate bowl, whisk together vegetable oil, egg, sugar, sour cream and vanilla extract.

4. Fold in the carrots and coconut.

5. Fill each cupcake liner 3/4 full of batter and bake 20-25 minutes.

6. Remove and let sit for 10 minutes. Frost with cream cheese frosting if desired.

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